Mushroom Glade Layered Salad (Hrybna Polyanka)

There’s something a little magical about a salad that you build upside down and then flip onto a plate to reveal a whole woodland scene. That’s exactly what you get with Mushroom Glade Salad, or “Hrybna Polyanka” as it’s known in Ukrainian kitchens. The marinated mushrooms peek up through the surface like little caps poking out of a forest floor, the chopped dill plays the part of fresh grass, and underneath it all are tender layers of potato, chicken, and tangy Korean-style carrots bound together with mayonnaise. It’s the kind of dish that gets a round of “oohs” the moment it hits the table, and the best part is that it’s far easier to make than it looks.

Layered salads like this one are a beloved tradition across Ukraine and much of the post-Soviet world, where festive tables are practically defined by their composed, ringed, or domed salads. They became especially popular for New Year’s and birthday celebrations, when home cooks wanted something that looked impressive without requiring fancy ingredients. The “polyanka” (meaning “little glade” or “clearing”) style is a playful, modern twist on that tradition, turning the humble mushroom into the star of a charming edible landscape. Each family tends to have its own version, and once you make it a few times you’ll likely develop yours too.

The single most important tip here is patience with cooling. Boil your chicken breast in salted water until fully cooked, and simmer the potatoes in their skins until soft, then let both cool completely before you start layering. Warm ingredients release moisture and steam that will loosen the mayonnaise and cause your tidy layers to slide apart, so a fully chilled base is what keeps that dome holding its shape when you flip it. Choosing a deep bowl with a rounded bottom (or a plastic container) is the other secret, because the shape of the vessel is what gives the salad its signature hill-like silhouette.

Tips & Substitutions

• Mushrooms: Whole marinated button mushrooms are traditional, but pickled honey mushrooms (opyata) give an even more authentic “forest” look if you can find them.
• Chicken: Swap in leftover roast chicken, turkey, or even smoked chicken for a deeper flavor. Shredded by hand gives the nicest texture.
• Lighter version: Replace half the mayonnaise with thick Greek yogurt or sour cream to cut the richness while keeping the layers cohesive.
• Carrots: No Korean-style carrots on hand? Toss coarsely grated carrot with a splash of rice vinegar, a pinch of sugar, garlic, and a little chili oil to mimic that spicy-sweet tang.
• Herbs: Either parsley or dill works beautifully; dill leans more classically Ukrainian, while parsley is milder.

Once assembled, this salad genuinely needs to rest in the fridge for several hours, and overnight is even better, so the layers meld and firm up enough to unmold cleanly. To serve, lay a flat plate over the bowl, flip with confidence, and gently lift the bowl away to reveal your glistening mushroom glade. Slice it like a cake or spoon it out in wedges. It keeps well, covered, in the refrigerator for up to two days, though the mushrooms look their freshest on the first. Enjoy this little edible meadow with someone you love. Smachnoho!

Part of Ukrainian cuisine — 464 more recipes in the section.

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